So you come home and you’re thinking about what to eat or snack on!? For me it’s a freshly baked pumpkin pie. I made this pie knowing how great this pie is late night, when the streets have calmed and the noise subsided. It’s that time, that me time, with a cold glass of milk and a warm piece of pumpkin pie. That’s what the doctor ordered. It’s for me a must have! Okay enough rambling. Here’s the recipe!

Ingredients:

1 1/2 cup of pumpkin puree (organic preferred)

1 1/2 cup of milk (or one 12 ounce can evaporated milk)

1 cup light or dark brown sugar (I always use dark)

3 large eggs

1 tsp vanilla extract

1/2 tsp kosher salt

1 tbs corn starch

1 tsp ground cinnamon powder

1/2 tsp ground ginger powder

1/4 tsp ground clove powder (I’ve been using allspice)

1 pillsbury pie crust

Recipe:

In a large bowl, combine the egg’s, sugar, the spices and cornstarch and whisk using a hand blender or stand-mixer, for 3 minutes at medium speed. Add the milk and the pumpkin purée and combine well for about 3-4 minutes. Using a nine inch pie plate, line with one pie crust and crimp (fluted edge) edges of the pie dough. Plenty of info on the net for how to accomplish this technique (very easy). Chill the pie crust while you work on the filling, for 10 minutes. Once the filling is thoroughly combined, add the mixture to the pie crust. You do not have blind bake the crust for this recipe. (Blind baking equals pre-bake). Place in a preheated 425 degree oven and bake for 10 minutes. After 10 minutes decrease the heat to 375 and bake for an additional 30-40 minutes, or until the filling is no longer wet and or loose. The filling should have a slight give or giggle to it, but should not be wet or uncooked. It takes a bit of practice to understand the degree of doneness, but once you’ve made a couple you will get the hang of it.